Grilled Little Potato Skins Grilled Little Potato Skins

Grilled Little Potato Skins

Little Charmers - Yellow

These Grilled Little Potato Skins are a perfect summer recipe done on the barbecue and not heating up the house by putting on the oven.

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Grilled Little Potato Skins

By Tara Noland

Grilled Little Potato Skins

Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Little Charmers - Yellow

Little Charmers - Yellow

Where To Buy

Preparation

In a large piece of heavy duty foil place in the potatoes and drizzle with 1/8 cup olive oil.

Sprinkle on the Kosher salt and toss to coat. Seal up the foil pouch and grill on medium-high indirect heat for 35 to 40 minutes or until just done. Let cool to touch.

Slice potatoes in half lengthwise. Scoop out a small amount from each potato and reserve for another use. Using a grapefruit spoon works well, careful not to take out too much potato or to puncture the skin. Lay out on a tray and brush the open sides with the remaining olive oil.

Grill cut-side down on medium-high to get grill marks. Place on a foil tray.

Fill each skin with a small amount of cheddar cheese and then bacon, (you can make them to this point ahead of time and refrigerate).

Place the foil tray on the grill on indirect heat again and close lid. Grill until the cheese melts.

Top each skin with a dab of sour cream and chives.

Step 1 out of 7

In a large piece of heavy duty foil place in the potatoes and drizzle with 1/8 cup olive oil.

Step 2 out of 7

Sprinkle on the Kosher salt and toss to coat. Seal up the foil pouch and grill on medium-high indirect heat for 35 to 40 minutes or until just done. Let cool to touch.

Step 3 out of 7

Slice potatoes in half lengthwise. Scoop out a small amount from each potato and reserve for another use. Using a grapefruit spoon works well, careful not to take out too much potato or to puncture the skin. Lay out on a tray and brush the open sides with the remaining olive oil.

Step 4 out of 7

Grill cut-side down on medium-high to get grill marks. Place on a foil tray.

Step 5 out of 7

Fill each skin with a small amount of cheddar cheese and then bacon, (you can make them to this point ahead of time and refrigerate).

Step 6 out of 7

Place the foil tray on the grill on indirect heat again and close lid. Grill until the cheese melts.

Step 7 out of 7

Top each skin with a dab of sour cream and chives.

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